Risotto often gets a bad wrap as being exceedingly difficult. It’s not. It just requires an exceeding amount of attention. Given that the kid loves carbs and scallops, we have a fair amount of risotto, and we might have more scallops if they weren’t usually almost 20 bucks a pound here.
For whatever reason, a lot of the “authentic” risotto recipes I see call for Vialone Nano rice. I’m honestly not sure what the difference is between that, and Arborio rice, or any of the others classified as risotto rice, but I stick with it. Vialone Nano can be a little hard to find, but if you have a neighborhood Italian store, you’re sure to find it. If you don’t have a neighborhood Italian store, I strongly suggest you contact a realtor and a moving company.
This dish is pretty straightforward. Sautee some shallot in a pan with some olive oil then toss in the rice to toast for a minute or two. From here, get comfortable, you’re not leaving the stove for 20 minutes. First, throw in a quarter cup of white wine for every cup of rice, and start slowly stirring. Don’t stop. Once the wine is absorbed, start adding warm stock a ladleful at a time (in this case, seafood dish=seafood stock) until the rice is tender, so about 20 minutes. Your stock to rice ratio should be about 3-1, but humidity and altitude will affect that. Once the rice is near al dente, (your pan should look like a thick soup), add a tab of butter and some parmesan and let everything warm for a minute or two.
Then, seer your scallops. Don’t over think it. Salt and pepper. Get your pan screaming hot, and then drop in a little butter or olive oil and cook them about 60-90 seconds a side. For the love of god, don’t overcook them. They’re already dead. No need to kill them again.
With the meaty scallops, we ended up having a rose with this dish, but a classic chardonnay would work here too.